Tip

Method

Heat oven to 180C/
160C fan/gas 4. Mash feta
in a large mixing bowl, add
the ricotta and mash again
to thoroughly mix. Stir in
the spinach, spring onions,
Parmesan, egg, nutmeg
and plenty of seasoning
with half the breadcrumbs.

Brush a 20 x 30cm tin
with a little oil. Layer in half
the filo sheets, brushing
each with oil before adding
the next. Scatter remaining
breadcrumbs evenly over
the base. Spoon in the
ricotta filling and gently
spread, so as not to
dislodge the breadcrumbs.
Cover with remaining filo,
brushing with oil as you go,
then score into portions.
Bake for 35-40 mins until
golden and crisp. When
cool, freeze in individual
squares. Defrost overnight
in the fridge and eat cold,
or warm in a microwave.